White Chocolate and Black Currant Blondies
These white chocolate chip and blackcurrant blondies are sumptuous enough to keep the crave away but the added blackcurrants add some acidity and freshness. And fruit, which we all know is good for you.
200g caster sugar
200g butter, melted
150g plain flour
1/2 tsp baking powder
200g white chocolate buttons or chips
100g CurrantC™ Frozen Black Currants, thawed
1 tsp vanilla extract
Preheat an oven to 350 F. Grease a 8 inch square baking tin then line it with baking paper.
Beat the sugar, eggs and vanilla extract together until light and fluffy then beat in the melted butter. Add the butter a little at a time.
Sieve the flour and baking powder together then tip this into the egg mixture and fold it in lighlty.
Gently fold in the chocolate buttons and blackcurrants and bake for 30-35 minutes or until lightly golden brown but still gooey in the middle.
Let cool and cut into 9 equal squares.
Some of the added white chocolate chips can get caramelized in the oven, but this OK. It will give some added texture.